搜索结果: 1-3 共查到“食品科学技术 Fracture”相关记录3条 . 查询时间(0.015 秒)
Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion
texture fracture stress fracture strain
2009/6/17
Stress developments in cylindrically shaped food gels were comparatively investigated by applying uniaxial compression and torsional deformation up to fracture. While torsion tended to result in earli...
Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese
processed cheese rheological analysis
2008/3/31
Torsional fracture was used to map changes in large-strain rheological properties of a model processed cheese that contained 20% protein (rennet casein), 27% anhydrous milk fat, 1.5% NaCl, and 1 to 3%...
Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods
fracture stress yield stress tofu
2010/11/22
The compressive fracture stress of lipid-free tofu was measured at temperatures between −20°C and −196°C and compared with that of lipid-containing tofu to examine the effect of lipid on t...